SIC Code 2099-15 - Sauerkraut (Manufacturing)
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SIC Code 2099-15 Description (6-Digit)
Sauerkraut manufacturing is a food preparation industry that involves the fermentation of shredded cabbage. The process of sauerkraut manufacturing includes the addition of salt to shredded cabbage, which is then left to ferment for a period of time. During the fermentation process, lactic acid bacteria convert the sugars in the cabbage into lactic acid, which gives sauerkraut its distinctive sour taste. Sauerkraut is a popular condiment and ingredient in many dishes, and is known for its probiotic properties.
Hierarchy Navigation for SIC 6-Digit Code 2099-15
Parent Code (less specific)
Tools
- Cabbage shredder
- Fermentation crock
- Weights for fermentation crock
- PH meter
- Thermometer
- Salt
- Cutting board
- Knife
- Gloves
- Airlock lids
- Glass jars
- Labels
- Funnel
- Ladle
- Tongs
- Strainer
- Food processor
- Mandoline slicer
Industry Examples of Sauerkraut (Manufacturing)
- Fermented vegetable production
- Pickle and pickle product manufacturing
- Canned fruit and vegetable processing
- Frozen fruit and vegetable processing
- Salad dressing manufacturing
- Mayonnaise manufacturing
- Condiment and sauce manufacturing
- Seasoning and dressing manufacturing
- Spice and extract manufacturing
- Vinegar manufacturing
SIC Code 2099-15 - Sauerkraut (Manufacturing)
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